Raspberry Pecan Chicken Salad Bites

  • 190
  • 20g
  • 10g
  • 3g
    net carbs



Sweet and Spicy Nut Mix

  • 1 Cinnamon Roll Quest Bar®
  • 1⁄4 cup unsweetened almond milk
  • 1 teaspoon zero-calorie sweetener
  • 1⁄4 teaspoon cayenne pepper
  • Pinch of sea salt
  • 1⁄2 cup pecans


  • 12 ounces grilled chicken breast
  • 24 fresh spinach leaves
  • 24 raspberries
  • 11⁄2 ounces goat cheese, crumbled
  • 24 toothpicks



  1. In a mini-blender, blend dressing ingredients until smooth. Refrigerate until ready to serve.

Sweet and Spicy Nut Mix

  1. Preheat oven to 400°F.
  2. Break Quest Bar® into small pieces.
  3. In a small saucepan, heat Quest Bar® pieces and almond milk over medium-low heat. Stir until melted.
  4. Stir in sweetener, cayenne pepper, and salt.
  5. Stir in nuts and coat evenly.
  6. Spread onto a baking sheet lined with parchment paper and separate nuts.
  7. Bake for 5 minutes.
  8. Stir and flip nuts, then bake an additional 2 minutes. Let cool.


  1. Chop chicken into 48 small cubes.
  2. Create a stack using one chicken cube, one spinach leaf, another chicken cube, one pecan, one raspberry, and one goat cheese crumble.
  3. Spear each stack with a toothpick.
  4. Set out eight plates.
  5. Spoon 2 teaspoons of dressing at one end of the plate, and use the back of a spoon to spread a line of dressing across the plate.
  6. Lay three salad bites along the dressing. Repeat for each plate, and serve.


  • 190
  • 20g
  • 10g
  • 3g
  • 4g
  • 42%

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